Franco American Shortcake Recipes

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SANDRA'S SHORTCAKE



Sandra's Shortcake image

Provided by Sandra Lee

Categories     dessert

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 6

1 can (16.3-ounce) biscuits (recommended: Pillsbury Grands Southern Style)
2 pints fresh strawberries, quartered
3/4 cup sugar, divided
1 teaspoon ground cinnamon
1 (8-ounce) container whipped topping
1 cup sour cream

Steps:

  • Preheat oven to 350 degrees F.
  • Unroll biscuits, place on baking sheet and bake in the oven according to directions.
  • Meanwhile, in a medium bowl, combine the strawberries and half of the sugar. Let stand for 1 hour to meld flavors.
  • In a small bowl, combine remaining sugar and cinnamon.
  • Remove biscuits from oven; split the biscuits and dredge in cinnamon sugar; place on serving plate. Top biscuits with macerated strawberries.
  • Place whipped topping in a bowl and fold in the sour cream. Garnish shortcakes with a dollop of whipped topping mixture.

SHORTCAKE



Shortcake image

Provided by Alton Brown

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 10

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon sugar
2 tablespoons butter
2 tablespoons shortening
3/4 cup half and half
Melted butter to brush shortcakes
Berries
Ice cream or whipped cream

Steps:

  • Heat oven 450 degrees.
  • In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream.

OLD-FASHIONED SHORTCAKE



Old-Fashioned Shortcake image

This is a fabulous old-fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!

Provided by Jennifer Kuchnicki Merzlicker

Categories     Desserts     Cakes     Shortcake Recipes

Time 1h

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg, or to taste
½ cup butter
1 egg
⅓ cup milk

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
  • Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
  • Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.1 g, Cholesterol 51.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 483.4 mg, Sugar 25.6 g

SHORTCAKE



Shortcake image

I got this recipe from the wife of a co-worker. It's a very simple cake, buttery & not too sweet -- perfect with seasonal fruit & whipped topping or ice cream.

Provided by Mary Scheffert

Categories     Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

2 cups flour
1 cup sugar
1/2 cup butter
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1 teaspoon vanilla

Steps:

  • Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
  • In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
  • To the remaining butter mixture, add the rest of the ingredients & mix well.
  • Pour into prepared dish & sprinkle topping over.
  • Bake 30-40 minutes or until toothpick inserted in center comes out clean.
  • Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
  • Note #2: Double the ingredients to make a larger (9x13) cake.

FRANCO AMERICAN SHORTCAKE



Franco American Shortcake image

Provided by Susan Herrmann Loomis

Yield Serves 16

Number Of Ingredients 10

8 pints ripe strawberries, stemmed
1/2 cup sugar
2 cups all-purpose flour
1-3/4 cups cake flour
1 heaping teaspoon sea salt
5 teaspoons baking powder
12 tablespoons unsalted butter, chilled
2 cups heavy cream, chilled
1 teaspoon vanilla extract
2 cups creme fraiche

Steps:

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper. Chill a medium-size bowl and a whisk or whisk attachment or rotary blades of an electric mixer (for whipping the cream).
  • Slice the berries and place them in a large bowl. Toss with 2 tablespoons sugar and set aside.
  • In a large bowl or the food processor combine both flours with the salt, baking powder, and 1/4 cup of the sugar and mix well. Add the butter and process or cut into the flour until it is ranges in size from coarse cornmeal to the size of a pea.
  • Add the 2 cups of heavy cream all at once and mix until the dough gathers together but doesn't completely adhere. Turn it out onto a well-floured surface, dust it lightly with flour and press it down with a rolling pin until it is rectangular in shape and about 1/2-inch thick. Fold it in thirds like a business letter and turn it one quarter turn. Lightly flour and gently press it out again until it is an even rectangle about 1/2-inch thick, fold it in thirds and turn it another quarter turn.
  • Cut the dough in half, horizontally. Lightly flour half and roll it into a very even rectangle measuring about 6 x 12 inches. Cut it in half, crosswise, then cut an x through each half to give 8 triangular pieces. Repeat with the remaining dough. Place the triangles on the prepared baking sheet, leaving 1/4-inch between them, and sprinkle them with the remaining sugar. Bake in the center of the oven until the shortcakes are pale golden and puffed, about 15 minutes. Slide the shortcakes off the baking sheets and cool on wire racks.
  • Whisk the vanilla into the creme fraiche.
  • To serve, place a shortcake in the center of a plate. Top with berries and a dollop of creme fraiche.

FRANCO AMERICAN APPLE SLAW



Franco American Apple Slaw image

Make and share this Franco American Apple Slaw recipe from Food.com.

Provided by Chef Kate

Categories     Apple

Time 2h

Yield 4 serving(s)

Number Of Ingredients 9

4 granny smith apples
1/2 red onion
2 carrots
2 tablespoons maple syrup
1 tablespoon lemon juice
2 tablespoons mayonnaise
2 tablespoons whipping cream
2 teaspoons Dijon mustard
celery seed (optional)

Steps:

  • Cut the apples into julienne (matchsticks), ending up with about 2 cups of apple.
  • Cut the onion and the carrot similarly, ending up with about 1/2 cup of matchsticks of each.
  • Combine the remaining ingredients (except the celery seeds) to make the dressing.
  • Toss the apples, carrots and onions gently in the dressing and chill for at least on hour.
  • Remove the slaw from the fridge at least 30 minutes before serving.
  • Sprinkle with celery seeds if desired.

Nutrition Facts : Calories 195.7, Fat 5.7, SaturatedFat 2.2, Cholesterol 12.2, Sodium 108.1, Carbohydrate 38.4, Fiber 5.5, Sugar 27.6, Protein 1.2

AN AMERICAN PLACE STRAWBERRY SHORTCAKE



An American Place Strawberry Shortcake image

Categories     Cake     Berry     Dessert     Bake     Quick & Easy     Back to School     Strawberry     Summer     Parade

Yield Makes 6 servings

Number Of Ingredients 11

2 cups all-purpose flour
3 1/2 teaspoons baking powder
5 tablespoons sugar
6 tablespoons cold unsalted butter, cut into small pieces
3/4 cup heavy cream
2 mashed hard-cooked large egg yolks
2 tablespoons unsalted butter, melted
Filling:
3 pints strawberries, cleaned and halved (quartered, if large)
2 tablespoons sugar
1 cup heavy cream, whipped

Steps:

  • 1. Preheat oven to 375°F. Lightly butter a baking sheet.
  • 2. Sift the flour, baking powder and 4 tablespoons sugar into a bowl. Add the butter, using fingers to work it quickly into the flour until the mixture resembles fine crumbs. Add the cream and yolks; stir with a fork until the dough just holds together.
  • 3. Knead the dough on a floured surface until it is just smooth. Do not overwork. Roll the dough out 3/4-inch thick. Using a floured 2 1/2- or 3-inch cookie cutter, cut out 4 rounds. Gather the scraps, reroll; cut 2 more rounds.
  • 4. Put the 6 rounds on the prepared baking sheet. Brush with the melted butter and sprinkle with the remaining tablespoon of sugar. Bake in the center of the oven for 12 to 15 minutes, until the biscuits are golden brown and firm to the touch.
  • 5. For the filling, mix berries and sugar in a bowl. Chill.
  • 6. Cool the biscuits on a rack; carefully split them in half. Heap the bottoms with strawberries. Dollop with the whipped cream, then replace the biscuit tops. Serve immediately with remaining whipped cream on the side.

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